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Cranberry, Walnut, & Cinnamon Muffins

Test Description
15926 Cranberry_muffins


  1. Grease a 12-muffin pan or baking cups. Sift the flours together, and then sift again with the rest of the dry ingredients. Mix the butter and egg with the liquid and stir into the dry ingredients. Do not overmix.
  2. Finally stir in the fruit and nuts.
  3. Fill the greased pan or cups about two-thirds full. Bake in a preheated oven at 400°F for 20-25 minutes, until risen and golden brown.
Recipe Source
Billington’s Recipe Collection


  • 1/2 cup plain flour
  • 1/2 cup wholemeal flour
  • 3 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 cup Billington’s Light Brown Muscovado Sugar or Wholesome! Organic Light Brown Sugar
    Billington's Natural Light Brown Muscovado Sugar
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  • 3/4 stick butter, melted
  • 1 cage-free organic egg, lightly beaten
  • 1 cup buttermilk (or a mixture of yogurt, thinned down with water or skim milk)
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped